La Gomera tuna in mojo

Tuna cooked with oregano, vinegar and salt, finished in red mojo and served with potatoes, kneaded gofio and fresh cheese.

La Gomera tuna in mojo
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History and origin

The San Sebastian de La Gomera recipe combines tuna fishing, red mojo and gofio, three elements strongly present in the seafaring cooking documented by Entre Olas.

Cultural context

The source attributes the recipe to Gregoria Martin Herrera in San Sebastian and details cooking the tuna before warming it with red mojo.

Documented ingredients

  • Tuna, oregano, thyme, salt, water and vinegar
  • Garlic, red pepper, ground pepper, cumin and oil
  • Potatoes, gofio and fresh cheese to serve

Documented preparation

  1. Cook the tuna with water, salt, oregano and vinegar for several minutes.
  2. Crush the red mojo ingredients and bind with oil.
  3. Warm the tuna with the mojo and serve with potatoes, kneaded gofio and fresh cheese.

Traceability sources